It's a sprawling chophouse with an industrial warehouse-meets-Caribbean islands motif, with exposed ductwork alongside a tiki hut bar. While service has had some problems, the City Fish menu features successful dishes such as an ultra-smoky cedar-planked salmon, served atop the charred length of wood and accompanied by a veggie medley and mashed potatoes or simple rice. A rack of lamb is equally well-prepared, six rosy chops napped with a credible demiglace-style sauce and paired with the same sides and a stack of ho-hum onion rings.